Lots of restaurants put a dish of olives on the table, which always seems like a great idea. The bummer is that the olives usually aren’t marinated very well and so they’re boring. These olives are different: I use all different colors and sizes and add yummy things like big pieces of citrus zest, fennel and coriander seeds, garlic, herbs, and even a little kick of crushed red pepper. The secret is to first warm everything together slowly so the flavors marry; then, once they’re marinated, stir-fry them in a SCREAMING hot pan until they blister and frizzle on the outside. (And here’s a tip: These olives will hold forever in the fridge and it’s just as easy to make a lot as a little—so whip up a big batch, and you’ll always have some on hand.) These are SOOOOO delicious you want to eat them right away, but watch out—they’re hot stuff!
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.